Toffee Apples

Halloween has arrived and my sister requested I make some Toffee Apples.

Toffee Apples remind me of Halloween when I was younger, except I remember cellophane wrapped toffee coated soft apples. It was always so disappointing having your teeth sink through the toffee and soft apple flesh! These are a lot different in that they are crisp, crunchy apples with hard crackling toffee finished with sprinkles.

*Warning* The toffee when cooking gets extremely hot so be careful not to drop any on your skin.




Ingredients:
225g Demerara Sugar
110ml Water
25g Butter
2 Tablespoons Golden Syrup
1/2 Teaspoon White Wine Vineagr
6 Braeburn Apples/Granny Smith Apples
6 Lollipop Sticks
Sprinkles-optional














Method:
1. Put sugar and water in a saucepan and simmer until the sugar has dissolved stirring constantly.
2. Once sugar has dissolved remove briefly from heat and whisk in the rest of the ingredients.
3. Return to heat, place a sugar thermometer on the side of the pan and boil until it reaches 138 degrees celsius/hard crack stage. Alternatively boil for 12 minutes.
4. While sugar is boiling pierce the bottom of the apples with the lollipop sticks.
5. Once the toffee is ready, dip the apples in. Roll them around and generously coat them in the toffee.
6. Roll the toffee coated apples in sprinkles if you please.
7. Leave the apples to harden on a baking sheet lined with parchment.